The Chew: Bourbon Pumpkin Bars Recipe

The Chew: Bourbon Pumpkin Bars

If you’re craving some sweets, Michael Symon had your answer. He made Bourbon Pumpkin Bars using his grandfather’s pretzel crust that he always used with cheesecake. This decadent recipe is perfect for transporting to Thanksgiving dinner with your family, to provide a holiday-friendly, delicious dessert great for feeding a crowd.

To find out how to make your own Bourbon Pumpkin Bars at home, click next page.

The Chew: Bourbon Pumpkin Bars Recipe Ingredients

For the Crust:

• 1/2 C graham crackers – ground
• 8 tbsp unsalted butter – melted
• 1 1/2 C pretzels – ground
• 1/4 C granulated sugar
• pinch kosher salt

For the Filling:

• 1/2 C granulated sugar
• 1/4 C bourbon
• 1 1/2 C canned pumpkin puree
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 C heavy cream
• 2 tsp vanilla extract
• 6 large eggs – 3 separated, yolks only
• 1/2 C dark brown sugar
• 2 tbsp molasses
• 1 1/2 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• 1/2 tsp salt
• 1/2 C whole milk
• 3 tbsp unsalted butter – melted

The Chew: Bourbon Pumpkin Bars Recipe Directions

For the Crust:

1. Preheat oven to 30 degrees
2. Grease a 9×13-inch sheet tray with nonstick cooking spray
3. Line with parchment paper overlapping the sides by a couple inches to create handles
4. In a large bowl, add the pretzels, sugar, graham crackers, and melted butter, then mix
5. Add a pinch of salt, then press into the bottom of the prepared baking sheet
6. Bake for 8 minutes then set aside to cool, then turn up the oven temperature to 425 degrees

For the Filling:

1. In a large bowl, add the eggs, egg yolks, sugar, brown sugar, bourbon, molasses, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, whole milk, vanilla extract, and butter, then whisk until smooth
2. Pour into the crust and bake at 425 degrees for 10 minutes, then decrease the oven to 350 degees
3. Keep baking for another 30-40 minutes until the filling is set, but a little wiggly in the middle
4. Remove from the oven and put on a baking rack to cool entirely before putting in the fridge
5. Serve with a dollop of whipped cream on each serving